SMOKEY BLACK BEAN SOUP
I made this when I was coming down with cold symptoms and wanted a comforting soup that I could taste despite my stuffy nose. I thought it was geat so I thought I'd share. Please note: There is NO substitution for smoked paprika. Servings are totally guessed.
Provided by Parsley
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a pot over med heat.
- Add the onions, celery and garlic and saute for about 5 minutes.
- Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes.
- Add the black beans and simmer for an additional 10 minutes.
- Stir.
- At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional.
- Add salt, if needed.
- Serve garnished with a dallop of the optional FF sour cream.
Nutrition Facts : Calories 185.2, Fat 3.8, SaturatedFat 0.7, Sodium 402.5, Carbohydrate 28.2, Fiber 9.2, Sugar 5.2, Protein 11.1
SMOKY BLACK BEAN BISQUE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
- Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
- Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.
BART'S BLACK BEAN SOUP
This soup is ready in minutes. We enjoy it with Herbed Dinner Rolls. Add a salad for a complete meal that's really tasty! -Sharon Ullyot, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings (1 quart).
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine the first 5 ingredients. Cover and microwave on high until heated through, about 2 minutes. Pour into 4 serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.
Nutrition Facts : Calories 229 calories, Fat 8g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 1004mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein.
SMOKEY BLACK BEAN & THE BANDIT SOUP
A hearty, warming soup that's definitely a full meal by itself. This was posted on happynicetimepeople.com, a blog that usually doesn't feature recipes... but I guess this one was so good, it had to be shared. I thought it was tasty before I added the extra black beans at the end, but I loved the texture the pureed beans gave to the soup. It's good either way, it seems. I topped my soup with homemade guacamole and pico de gallo, but other toppings like sour cream, queso fresco or toasted pumpkin seeds would be nice too.
Provided by rpgaymer
Categories One Dish Meal
Time 4h30m
Yield 1 big pot of soup, 8-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat bacon in a skillet over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a bowl lined with paper towels. Reserve the bacon fat for the next step!
- Sauté the onions, red and green peppers and jalapeno in bacon fat until tender, about 3 minutes. Add garlic; cook 2-3 minutes more on medium heat.
- In a large pot, bring the chicken stock to a boil. Add the drained black beans, the cooked onion/pepper mixture and the cooked, crumbled bacon. Stir, then add the ham hock, ham steak, chipotle pepper, oregano, cumin, coriander, bay leaves, molasses and salt & pepper.
- Reduce heat to low and simmer over for low heat for 2-3 hours, uncovered. Stir occasionally and test the seasonings after the first 90 minutes.
- If desired, puree the two cans of rinsed black beans in a food processor. Fold this into the soup one scoop at a time to adjust thickness. Add as little or as much as you prefer. Simmer until hot for 30 minutes more.
Nutrition Facts : Calories 352.6, Fat 6.3, SaturatedFat 1.8, Cholesterol 10.4, Sodium 360.8, Carbohydrate 56.1, Fiber 10, Sugar 12.7, Protein 19.1
SMOKY BLACK BEAN BURGERS ON POTATO BUNS
We're sure you'll be converted to this healthy substantial burger option once you try it, we are also sure that you won't only be eating it on the 31st August - National Burger Day. Flaxseeds or linseeds are small oilseeds that originated in the Middle East thousands of years ago. Flaxseeds have a high content of Omega-3 which is good for heart health and they are 29% Carbohydrate, of this, a massive 95% is fibre which is good for digestion. They contain many vitamins, minerals and essential amino acids so understandably they are becoming more popular. Be aware though - they do not contain Lysine so they cannot be considered a protein source, but this can be found in another ingredient, the black bean. A great alternative burger recipe!
Provided by hello
Categories Lunch/Snacks
Time 30m
Yield 3 burgers
Number Of Ingredients 25
Steps:
- For the Flaxseed Mayonnaise - makes 1 cup prepared mayonnaise.
- Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
- Add the mustard and cider vinegar. Whisk to combine.
- In a thin steady stream, gradually whisk in the sunflower oil.
- Season with salt and pepper.
- For the Potato Buns.
- Combine mashed potatoes, flour, salt, and mustard in a bowl.
- Form into buns about 75 grams each.
- Pan-fry in a non-stick pan for 3-4 minutes each side.
- Drain on paper towels.
- For the Burger Patties.
- Combine flaxseed meal and water in a bowl. Leave for 5 minutes.
- Combine the flaxseed mix with half of the black beans, cilantro, parsley, garlic, red onion, salt, pepper, cumin, and paprika in a food processor and pulse into a smooth paste.
- Combine this pureed mix with the remaining black beans, cilantro, and parsley.
- Form into patties about 100-110 grams each.
- Pan-fry in a non-stick skillet for 3-5 minutes per side.
- Assemble the Burgers.
- Serve the patties on potato buns.
- Add a dollop of flaxseed mayo, some fresh romaine lettuce, and tomato slices.
Nutrition Facts : Calories 707.5, Fat 45.5, SaturatedFat 5.9, Cholesterol 2.7, Sodium 1300.2, Carbohydrate 62.7, Fiber 13.7, Sugar 4.2, Protein 15.8
SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP
This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.
Provided by MSTRECKE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 9h40m
Yield 8
Number Of Ingredients 19
Steps:
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
- Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
- Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
- Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
- Ladle soup into bowls and garnish with hard-boiled eggs and red onion.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 47.5 g, Cholesterol 36 mg, Fat 10.2 g, Fiber 11.4 g, Protein 18 g, SaturatedFat 1.8 g, Sodium 883.8 mg, Sugar 5.8 g
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SMOKY BLACK BEAN SOUP RECIPE - EATINGWELL
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- Pick over beans; rinse well. Place in a large bowl with cold water to cover by 2 inches. Let soak for at least 6 hours or overnight. (Or use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil; simmer 2 minutes. Remove from the heat and let stand, covered, for 1 hour.) Drain.
- Heat oil in a soup pot or Dutch oven over medium-high heat. Add all but 1/3 cup of the onions, bell pepper, celery, jalapeno and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and cook, stirring, 1 minute more. Add the beans, water, coffee, ham hock (if using) and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until the beans are very tender, 1 1/4 to 1 1/2 hours. If using, remove the ham hock and set it aside to cool; remove the bay leaf. Stir in salt.
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- Serve the soup garnished with the reserved chopped onion, a dollop of sour cream (or yogurt) and cilantro, if desired.
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